recipes

Scallops, Rethel white blood sausage, endives and citrus relish

Ingredients

Serves 4

8 scallops

100 grams of Rethel white blood sausage

10 oranges

5 endives

Juice of one lemon

300 ml chicken stock

Olive oil

Balsamic vinegar reduction

Unsalted butter

Salt, ground pepper

Preparation

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1

Prepare and cook 4 endives in the chicken stock and lemon juice, season with sugar and salt. Drain. Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season. Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C. Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season. To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates. Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.

2

Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season.

3

Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C.

4

Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season.

5

To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates.

6

Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.

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Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.